MAKES 3 TO 4 WAFFLES, DEPENDING ON THE SIZE OF THE IRON
The secret to great waffles is a thick batter, so don’t expect a pourable batter. The optional dash of cornmeal adds a pleasant crunch to the finished waffle. This recipe can be doubled or tripled. Make toaster waffles out of leftover batter—undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Pop them in the toaster for a quick breakfast. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set in a rimmed baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven.
1 |
cup (5 ounces) unbleached all-purpose flour |
1 |
tablespoon cornmeal (optional; see note) |
½ |
teaspoon table salt |
¼ |
teaspoon baking soda |
⅞ |
cup buttermilk |
1 |
large egg, separated |
2 |
tablespoons unsalted butter, melted and cooled |
1. Following the manufacturer’s instructions, heat a waffle iron. Whisk the flour, cornmeal (if using), salt, and baking soda together in a medium bowl. In a separate medium bowl, whisk the buttermilk, egg yolk, and melted butter together.
2. Beat the egg white with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip the whites to stiff peaks, 2 to 4 minutes.
3. Add the liquid ingredients to the dry ingredients in a thin, steady stream while mixing gently with a rubber spatula. (Do not add the liquid faster than you can incorporate it into the batter.) Toward the end of mixing, use a folding motion to incorporate the ingredients. Gently fold the egg white into the batter.
4. Spread an appropriate amount of batter onto the waffle iron. Following the manufacturer’s instructions, cook the waffle until golden brown, 2 to 5 minutes. Serve.